Recipe - Grilled Lemon Prawns

4 Lemon sole; (350450g)
15 g Butter; melted
Salt and freshly ground
black pepper

FOR THE LEMONGRASS BUTTER
1 Lemongrass stalk; outer
leaves
; removed, and core
; very finely chopped
Finely grated zest of 1/2
lime
2 teaspoon Lime juice
1 Cm fresh root ginger; very
finely chopped
2 tablespoon Chopped parsley
100 g Slightly salted butter;
softened, 1 tbsp
; Thai fish sauce

1 For the Lemongrass Butter: Put everything into a processor and season
with black pepper. Blend until smooth, spoon the mix into the centre of a
large sheet of clingfilm, shape into a 4cm/1 1/2" thick, wide roll and
chill in the fridge or freezer until firm. When firm, preheat the grill to
high.

2 Trim away the frills from either side of the fish, trim down the tail and
snip off the fins. Brush on both sides with melted butter and season.

3 Depending on the size of your grill, cook one or two at a time darkside
up, on a buttered baking tray or rack of a grill pan for 4 1/25 minutes.
Keep warm while you cook the rest. Unwrap the lemongrass butter and slice
into thin rounds and serve on top of the fish.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.